- 2 Cups fine white sugar
- 1 Tin of condensed milk
- 180 gsm / 6 oz. pure butter
- 3 Tablespoons golden syrup
- 1/2 cup finely chopped and toasted nuts
- Vanilla Essence
- A little milk
On low heat dissolve sugar and butter with a “splash” of milk - preferably full cream for a few minutes. Take off stove and add syrup and condensed milk.
Cook on low heat, stirring all the while with a wooden spoon.
Have a cup of cold water handy to test a few drops of toffee from time to time.
When soft ball forms and colour is medium tan it is ready.Add nuts and a splash of vanilla essence, then take off stove and start beating until thick and wavy.
Pour into buttered Swiss tin & set in refrigerator for a few minutes.
Cut into cubes.